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Grilled salmon with pineapple sambal


  • To make the sambal, heat a little oil in a large heavy-bottomed pot and gently sauté the red onion, garlic and chillies until tender, regularly stirring.
  • Add the pineapple with a little water and seasonings. Toss well and gently cook until thick and fragrant.
  • Then add the fish sauce, sugar and coriander. Stir well, briefly cook and taste for seasoning.
  • At the same time, cook the fish on a preheated, lightly oiled ridged grill (or BBQ) until almost ready.
  • Serve the fish with a good dollop of sambal on the side.
  • nb.  The sambal can be served hot or at room temperature.


  • vegetable oil
  • 1 red onion, finely chopped
  • 3 garlic cloves, finely sliced
  • 3 small red chillies, finely sliced
  • 1 medium pineapple, peeled, cored & cut into chunks
  • sea salt & freshly ground pepper
  • 1½ tbsp Asian fish sauce
  • 1 tbsp shaved palm sugar (or soft brown sugar)
  • 2-3 tbsp chopped fresh coriander
  • 4 x 180 gm salmon fillets
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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